Chicken Marsala
Savor the elegance of Chicken Marsala, a classic Italian-American dish that blends tender, golden-brown chicken breasts with a rich and velvety marsala wine sauce. This recipe features juicy cremini mushrooms sautéed in butter, a touch of heavy cream for added richness, and a delightful reduction of marsala wine and chicken broth that creates a sauce worthy of any gourmet meal. With a quick 35-minute preparation and cooking time, this restaurant-quality dish is perfect for busy weeknights or impressive dinner parties. Serve it alongside creamy mashed potatoes, al dente pasta, or savory risotto for a truly indulgent experience. Perfectly seasoned and garnished with fresh parsley, this Chicken Marsala recipe is a luxurious yet approachable addition to your dinner table.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 8 ounces cremini or button mushrooms, sliced
- 0.75 cup marsala wine
- 0.75 cup chicken broth
- 0.25 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
Place the chicken breasts between two sheets of plastic wrap or in a large ziplock bag. Pound the chicken to about 1/4-inch thickness using a meat mallet or rolling pin.
Season both sides of the chicken breasts with salt and pepper.
Dredge the chicken in the flour, coating both sides, and shake off excess.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat until the butter has melted and the mixture is hot.
Add the chicken breasts to the skillet and sauté for about 4-5 minutes on each side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Add the sliced mushrooms and cook for about 5 minutes until they are browned and their moisture has evaporated.
Pour in the marsala wine and bring it to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Add the chicken broth and let the sauce simmer for about 3-4 minutes, or until it has reduced by nearly half.
Stir in the heavy cream and return the cooked chicken breasts to the skillet. Simmer for another 2-3 minutes to heat the chicken through and thicken the sauce slightly.
Garnish with chopped fresh parsley and serve immediately with pasta, risotto, or mashed potatoes.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 732 mg | 32% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 5.6 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 43 mg | 3% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 746 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
